Vegan Caprese Sandwiches with Garlic Cashew Cheese

I’m not 100% vegan, but I find that the more plant-based my diet is, the better I feel. I also get a geeky kick out of veganizing recipes, so I’ve opted to go in that direction with my blogging. Having said all that, today I’d like to share a veganized version of the classic Italian Caprese sandwich.

My first few experiences with vegan cheese took place maybe a dozen or so years ago and were rather disappointing, to say the least. Since then, the quality of store-bought vegan cheese has gone way up. Not only that, but the quality of homemade vegan cheese has also gone up … sort of.

Okay, you got me. My secret vegan cheese ingredient is cashews, and cashews were around way before I ever tried making vegan cheese. Somehow it seems like we’ve all just caught on recently though. Or is it just me? I credit the magic of the internet and, ahem, food bloggers for spreading the joy that is cashew-based cheese.

If you’re new to vegan cheesery (which you probably are, considering I just decided “cheesery” is a thing), you’ll probably be surprised at how simple it is. While a few different varieties of nuts and seeds can be transformed into cheese, cashews are generally the easiest to work with. Raw cashews are the way to go. The flavor is neutral and they blend up silky and creamy after a few hours of soaking in water. A little oil along with some non-dairy milk helps the nuts blend super-smooth and takes them from a thick paste to a rich, spreadable cheese base. As far as flavoring your cheese goes, the sky is the limit, and I’ve found this to be the fun part. I kept things pretty simple for this recipe, opting to go with a little lemon for tang, along with some garlic, simply because it goes deliciously with the classic tomato-basil caprese combo. You can create different flavors to mimic different cheese varieties by using ingredients like nutritional yeast for a zippy-cheddary flavor, miso for sharpness, different types of vinegars for sourness and even powdered spices.

Once you’ve gotten comfortable with the flavoring step, you always have the option of adding something to harden it up, for a more sliceable cheese. I usually end up using agar for this, which is a vegan gelatin-like ingredient derived from algae. Agar needs to be completely dissolved in hot liquid before adding it to your cheese base, so it adds a little work to the process. I find agar to be great when my goal is to replicate dairy cheese in taste, look and texture -– most often just for fun or to satisfy my yearning for some halloumi. When taste is my main goal, as it was with these Vegan Caprese Sandwiches, I just go for the soft, blended cheese.

Vegan Caprese Sandwiches with Garlic Cashew Cheese

A crusty baguette smeared with creamy garlic cashew cheese and then filled with juicy tomatoes, crunchy sprouts, fresh basil, and a sweet balsamic reduction. We’re nuts for this sandwich!

Prep Time:15 minutes

Total Time:15 minutes

Yield:4 sandwiches

Ingredients

For the garlic cashew cheese

1 cup raw cashews, soaked in water for 4-8 hours, then rinsed and drained

2 medium garlic cloves

2 tablespoons lemon juice

2 tablespoons unflavored soy or almond milk

1 tablespoon olive oil

1/4 teaspoon salt

1/2 teaspoon pepper

For the sandwiches

1/3 cup balsamic vinegar

1 baguette, cut into 4 sections, or 4 long sandwich rolls, sliced open

1/2 cup clover or alfalfa sprouts

2 medium tomatoes, thinly sliced

1 cup fresh basil leaves

Instructions

For the garlic cashew cheese:

Place cashews and garlic into blender or food processor. Blend to a paste, stopping to scrape down the sides of the bowl occasionally. This can take up to a few minutes, depending on what type of device you’re using.

To assemble the sandwiches:

Heat the balsamic vinegar in a small saucepan over medium heat. Simmer for about 10 minutes, or until the vinegar is syrupy and reduced to about 2 tablespoons. Remove from heat. (Note that you can also use un-reduced balsamic vinegar — use 2 tablespoons.)

Spread a layer of cheese on each side of each baguette section. Distribute a layer of sprouts over the cheese.

On the bottom half of each of your sandwiches, top the sprouts with tomato slices, and then drizzle your tomato slices with balsamic vinegar. Arrange the basil leaves over tomato slices, then place the top half of your baguette section over your tomato-basil layer and serve.

Notes

If you’re using a larger blending device, like a Vitamix, you may want to consider doubling the batch size for the cheese, as you might not be able to keep enough of your mixture around the blades to get a thorough blending. Two cups is a rather big batch size, but the good news is that you can freeze it! If you don’t freeze it, you can get away with storing it in the fridge for up to a week. On a similar note, feel free to freeze a portion of the cheese from a recipe-size batch if you want fewer than four sandwiches. I wouldn’t suggest going with a smaller batch size than this recipe specifies, because you might run into the problem of it splattering away from the blades too much for good blending, regardless of what type of blending device you’re using.

Italian seasoning is a great addition to cashew cheese, especially if you’re making it for something like a caprese sandwich- YUM!!!

Yesterday I made an amazing cheese sauce for mac n cheese with cashews and cauliflower. It was so good that the non-vegans in my house had seconds. My question to them, why would you ever eat dairy cheese again? They didn’t have an answer! 🙂

Alissa

Julia Mueller

June 12, 2014 at 10:01 am

I’ve been wanting to make vegan cheese for the longest time! I heard if you add rejuvalac to the cashew mixture and allow it to ferment for a couple of weeks, you end up with a probiotic-rich cheese – pretty cool!! I love these sandos! Nothing like fresh ingredients on your sando to beat the heat 😀

Alissa

June 12, 2014 at 10:42 am

Making cashew cheese is so much fun! I tried this recipe for a vegan cheddar with rejuvelac last summer and it was delicious. The rejuvelac actually adds a sharp flavor in addition to probiotics. I never would have known it was vegan 🙂

Hi there. I have been making vegan artisan cheese using Miyoko Schinner’s recipes from her book: Artisan vegan cheese after I read an article in VegNews back in late 2012. I considered it a challenge to learn the process since I too had never heard of rejuvelac let alone make it. I did and am now on my 8th batch of cheddar cheese. From start to finish it takes several days: 2-3 days to sprout the grains, I use rye), then let the liquid ferment for several more days, etc. Several of my friends say this is so much better than the store bought stuff. My next challenge is making the mozzarella. Miyoko makes her own non dairy yogurt which I am still researching trying to find the right culture. I think someone mentioned Cultures for health sells a vegan culture for making non dairy yogurts. Anyway, that’s where I am today. Since the cheddar makes more than enough for 2 of us, I just freeze half and it is just fine.

Alissa

June 13, 2014 at 12:02 pm

Hi Betsy! I had never heard of rejuvelac when I first used it in vegan cheddar either, but once I tried it I was completely sold. Well worth the few days of waiting in my opinion :). I’ll have to check out Miyoko’s book, because my few attempts at coming up with my own vegan yogurt recipe turned out terrible. I was able to find some vegan cultures on Amazon, but I had a really tough time getting the texture right.

Alissa

Hi Alissa. I think you are a great new contributor to OMV. This cheese looks scrumptious although I’m not even a vegetarian. I eat clean and a mix of everything.:) I will add this recipe to my list, very creative! I have never tried cashew cheese but sounds amazing. I have tried store made vegan cheeses and spreads and honestly not a fan! Plus the ingredients list is scary. But this one I will pin. Thank you!

Alissa

I am so excited to try this recipe! I just recently found out I have a dairy allergy and am trying to find new ways to enjoy my old fav meals. I’ve made cashew cheese before, but never thought to use it for a caprese sandwich! I’m going to head to the bakery today to get some delicious crusty bread and make these for lunch! So excited to see you on OMV! Looking forward to all of your contributions! 🙂

Alissa

June 16, 2014 at 6:01 pm

Thanks Courtney! I’m so excited to be here!!

The dairy allergy is a total bummer, but cashews definitely should definitely make life easier. I love the way cashew cheese worked out in these sandwiches and good crusty bread would definitely make them 🙂 I hope you enjoy (or enjoyed, at this point) lunch!

Alissa

I just made this today and it is amazing! I used my vitamin for the cashew cheese and it was so very smooth and tasty! This is definitely on my list to make when anyone shows up that wants to taste something different. I usually buy the raw cashews at trader joes who has the best prices around.
I am also experimenting with using tempeh in lots of different recipes since we have been making tempeh for over 30 years and I want to experiment with new ideas. Yesterday I made a tempeh sausage which was excellent. I have a small cornbread mold that I used and it worked! Making good healthy fun food is a delight. Let me know if you would like the recipe since I love sharing.
betsy shipley tempeh pioneer

Cameron

July 21, 2014 at 4:17 pm

I have so much basil right now and I LOVE cashew cheeses! This looks amazing- will be making so soon!

Question, though- any chance something like this would freeze well? It would be so amazing to be able to make one large batch of cheese and pop individual portions in the freezer for later use…I suppose I could try it out, but wanted to know if you had experience before I potentially ruin good cashews!

You can totally freeze it! I make big batches of cashew cheese all the time and freeze what I don’t use for later. Just stick it in an airtight container and you’ll be good to go! Good luck and enjoy 🙂

Alissa

I love your website and I am not even vegetarian or vegan. I suffer from IBS, altho I don’t say that on my food blog which is all about my families Italian recipes which are often loaded with cheese. lol I cannot wait to try this cashew cheese. So far, no vegan cheese has won me over, but this sounds very credible. By the way, in case you didn’t know, Italian cooking is filled with vegetable dishes because Italians adore vegetables. That’s why I love vegetarian blog sites, and yours especially.

Alissa

May 15, 2016 at 10:18 pm

Hi Joan! Thanks so much! Glad you’re enjoying the website! Cashews are my favorite when it comes to vegan cheese – I hope you love it as much as I do. 🙂 I grew up in an Italian family, so I know exactly what you’re talking about. These days I’m all about veganizing old family favorite recipes.

Alissa

May 30, 2016 at 8:55 pm

I feel like vegan cheese showed up very suddenly in my area. One day it was nowhere to be found, and then it was everywhere! Maybe the same will happen where you live. 🙂 Cashew cheese really is a game changer though, so I hope you give this a try, and enjoy!